Spice Cuisine: German Spices and Seasonings

From bratwurst to beer and sauerkraut to spaetzle, German cuisine is among the best comfort foods in the world. Living in the Midwest, it’s hard to miss the yearly Oktoberfest gatherings that serve it all.

Whether you're interested in making your own signature mustard or want to try your hand at Sauerbraten, look below for a smattering of ingredients you’re sure to need in the quest for making the best German food. Es schmekt sehr gut!

Spanish Anise Seed, Whole or Ground

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Anise seed is native to the Mediterranean basin, and has been used throughout history in both sweet and savory applications. Anise has long been know…

Bavarian Seasoning

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Bavarian Seasoning, like our home in Milwaukee, resonates with German heritage! To us, it always brings back memories of Sunday dinners at Grandma’…

Caraway Seeds, Whole or Ground

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Caraway seeds are on the shopping list for most of our German customers. This traditional taste is used in sauerkraut, coleslaw, goulash, stews, che…

Celery Seed, Whole Or Ground

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Celery seed's most popular usage is in coleslaw and potato salads. Celery seed is a small, somewhat bitter, seed often found as an ingredient in col…

Dill Seed, Whole Or Ground

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Dill seed's most common use, in the United States, is to flavor cucumber pickles. Use 2-3 teaspoons per quart for dill pickles. These seeds are als…

China "Number One" Ginger, Whole Root Or Powder

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Dehydrated Ginger root comes in whole and powdered form. It is very healthy and useful for baking, marinades and sauces. Once you find ginger creep…

Horseradish Powder

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Add horseradish powder to any sauce and give it a sharp zippy flavor. The volatile oils which give horseradish its pungent nature are quite simila…

Juniper Berries

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Juniper berries are used primarily to flavor wild game. Due to the many hunters among our customers, juniper berries have always been in great dem…

Mace, Whole Blade Or Ground

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Mace is the outer shell of the nutmeg fruit. It has a lighter, sweeter flavor. Should you open the small, plum-sized fruit of the nutmeg tree, ins…

Yellow Mustard Powder, Hot

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This is the sharp, hot type of mustard that usually comes with egg rolls in Chinese restaurants. It will make your eyes water!

Yellow Mustard Powder, Mild

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This yellow mustard powder is very mild mustard for those who like less heat. Most often used in salad dressings, macaroni and cheese, bechamel, or …

Yellow Mustard Powder, Regular

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This regular mustard powder has a bit of heat. This would be the mustard powder most similar to the English Coleman's mustard. Use mustard powder to…

Brown Mustard Seed, Whole

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Brown mustard seeds, Brassica juncea , are from a plant commonly grown in India, China and Africa. These pungent seeds are preferred over yellow in m…

Brown Mustard Seed, Crushed

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Crushed brown mustard seeds are called Bavarian-style mustard. These brown mustard seeds are nice for making a sharp tasting coarse mustard paste, w…

Yellow Mustard Seed, Hot

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These mustard seeds (Brassica hirta ) have a very sharp heat, compared to regular yellow mustard seeds. Use them in Asian recipes or to make your own…

Yellow Mustard Seed, Regular

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Yellow mustard seeds, Brassica alba , are commonly used in European and American cooking. This is the type called for in most pickling and canning r…

White Malaysian Pepper, Ground

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White peppercorns come from the same vine as the black. They are soaked in water, which softens the shells, whereupon the shells are removed. Their f…

European Style Black and White Peppercorn Blend

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European Peppercorn blend mixes two peppercorns most favored in European kitchens. It is made with our finest vine-ripened Tellicherry whole black p…

Sauerbraten Blend of Whole Spices

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Sauerbraten, a treat from our German heritage, is worth the three-day marination to develop the traditional, intense flavor. To make traditional Ger…

Summer Savory Leaves, Dehydrated

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This variety of savory is known as Summer Savory; it has a more delicate and sweeter flavor than Winter Savory, which tends to be rather bitter. The…